Thursday, March 31, 2011

Red Curry Soup with Rice and Kale

All too often, my curries, soups and sauces turn out either under or over-spiced. When following a recipe I invariably disregard the section about measuring spices, and try instead to employ my fine "palate" to discern flavor requirements. Curries are especially difficult to spice accurately without a recipe because they have such a delicate balance of sweet and spicy; each flavor playing upon each other.

Leave it to vegan chef extraordinaire Isa Chandra Moskowitz to offer up a recipe for a fool-proof curry. The following soup uses a prepared curry paste, so you only have to measure one thing. There are no enticing dry spices like cumin or cayenne to add more of, so you have a warming, flavorful stew that is perfectly seasoned.

Red Curry Soup with Rice and Kale

From The Post Punk Kitchen

1 teaspoon olive oil

1 small onion, diced medium

3 cloves of minced garlic

1 tablespoon minced fresh ginger

3/4 cups of basmati rice

6 cups of vegetable broth

1 teaspoon salt

3 tablespoons red curry paste

1 bunch of purple kale, pulled from the stems and torn into bite size pieces

1 sweet potato, peeled and cut into chunks

1 can of lite coconut milk

1 tablespoon agave syrup

Juice of 1 lime

Directions

In a big soup pot, saute the onion with a pinch of salt until translucent. Add the garlic and ginger and heat for a little longer. Add the rice, vegetable broth and salt. Bring to a boil.

Lower to simmer and stir in the curry paste. Add the kale and the sweet potatoes and cover, simmering until the potatoes are tender.